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Mini zucchini and Parmesan tartlets 15/30

Mini zucchini and Parmesan tartlets

To make these yummy zucchini and Parmesan tartlets, cut a sheet of puff pastry into rounds and place them in the molds of a muffin tin. Combine the filling: egg, cream, salt and nutmeg. Add some finely diced zucchini and grated Parmesan. Mix well. Pour into the pastry cups and bake for 30 minutes at 350 °F. You can make the tartlets in advance and freeze them until the big day.


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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!